The function and effect of protein powder The so-called protein powder is generally a powder consisting of purified soy protein, or casein, or whey protein, or a combination of the above-mentioned several proteins, and its use is to supplement protein for individuals who lack protein. Protein powder can neither be fattened nor lean. Obesity is caused by excessive intake of fat. The body consumes a large amount of protein every day. It is impossible for Chinese people to consume enough protein in their diet, so additional protein must be added daily. In the presence of protein, no stone is formed. It is the body's nine amino acids necessary for conversion. Protein powder efficacy: Chicken protein powder has good functional properties, such as gel, emulsification, water retention, fat retention, etc., can be added to meat products such as ham and instant noodles to improve product quality. 1, gel Due to the egg white itself protein components and special processing techniques, the egg white powder has a remarkable gelling property. The high gelity of egg white can make it widely used in meat products. One of the main indicators to measure the quality of meat products is elasticity and slicing, and excellent elasticity comes from myosin and then added salt deep protein. The high gel strength of egg white has a significant effect on the elasticity and slicing of meat products. 1 Egg albumin and egg albumin are mixed to form a protein-protein bond, so that the protein contains a higher molar percentage of hydrophobic amino acids, tending to establish a strong network structure; The protein in protein powder belongs to salt-soluble protein, and it can quickly surround the minced muscle tissue to form a sol during the mixing process, and forms a gel when heated, so that the product has good elasticity; 3 During the addition process of protein powder, appropriate heat treatment is performed to expose the -SH group inside the protein and promote the formation of disulfide bonds, strengthen the intermolecular network structure, form an irreversible gel, and properly heat treat the properties of the chicken protein powder. Better than egg white. The gel strength of chicken protein powder can reach 350g/cm2, which is much higher than the gel strength of soybean protein powder. 2, emulsification The properties of protein in egg white and the proper heat treatment during processing cause partial denaturation of the protein, increased hydrophobicity and emulsification activity indicators after the denaturation, decreased surface tension, emulsification is more significant than egg white, and can combine a larger amount of oil. 3, absorption and retention of water and fat The good gelling characteristics of egg powder can improve the absorption of water through hydrogen bonding and increase the adhesiveness. The firm network structure can retain large amounts of water and fat, and greatly improve the retention of water and fat. 4, other Adding chicken protein powder to meat products can improve product quality, extend shelf life, and strengthen product nutrition. Similarly, adding proper amount of chicken protein powder to flour products can increase gluten, increase protein content, and make the product more resilient. The role of protein powder: The main role of protein powder is to correct the body's protein malnutrition, which is mainly applicable to patients with negative nitrogen balance caused by trauma, burns, large area of ​​skin ulceration, major surgical operation, tumor radiotherapy and chemotherapy. Can also be used for patients with anorexia nervosa, functional dyspepsia, intestinal malabsorption caused by protein intake or lack of absorption; can also be used for growth and development of children, pregnant and lactating women and gastrointestinal function than Weak elderly people can say that protein powder is not a suitable supplement for all healthy individuals. The daily amount of protein required by a healthy adult is 0.8-1.0 grams per kilogram of body weight, which is about 50-60 grams in total. The protein needed by healthy adults can be fully met through the daily diet. Eat the appropriate amount of staple foods daily (male 6 or more, female 5 or more), 1 to 2 bags of fresh milk (250 to 500 ml) or the same amount of yogurt or soy milk, 1 egg, 3 two lean meats, 2 to 3 two Beans, etc., are enough to supplement the 50-60 grams of protein a healthy individual needs each day. If based on this, supplementation of protein powder will lead to excessive protein intake, so that the body is in a "high protein load" state. 3. The adverse effects of excess protein supplementation in healthy people Excessive high protein intake can have a number of adverse effects on human health. For example, long-term high protein intake increases the burden on the kidneys, even leaving the kidneys in an “overloaded†state for a long period of time, and may therefore accelerate its aging and damage; also, excessive intake of protein may promote calcium from bone. Dissolve and increase calcium loss. Long-term high protein intake will increase the risk of osteoporosis.
Monkeypox is a viral zoonosis (a virus transmitted tohumans from animals)with symptoms very similar tothose seen in the past in smallpox patients, typically- presents clinically with fever, rash and swollen lymphnodes and may lead to a range of medical complications.It is caused by the monkeypox virus which belongs toIt is caused by the monkeypox virus which belongs toare two clades of monkeypox virus:the West Africanclade and the Congo Basin (Central African) clade.Theoname monkeypoxoriginates from the initial discovery ofthe virus in monkeys in a Danish laboratory in 1958.Thefirst human case was identified in a child in the Demo-cratic Republic of the Congo in 1970.
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